Cook rice and set aside.
In a large skillet, heat olive oil.
Season chicken strips with salt, pepper, chili powder and garlic powder.
Add to skillet and cook 1 minute per side.
Add peppers and onions; continue to cook 8 to 10 minutes, or until chicken is done and vegetables are tender.
Add rice and salsa to skillet and cook, stirring frequently, just until heated through.
Remove from heat and add ranch dressing; stir until well combined. (You can use less or more Ranch)
Stir in lime juice.
Top with cilantro or parsley and cheese.
Serve as is or divide mixture between tortillas and top with sour cream.
Calories: 358 kcal | Carbohydrates: 14 g | Protein: 18 g | Fat: 14 g | Saturated Fat: 2 g | Cholesterol: 77 mg | Sodium: 481 mg | Potassium: 444 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 165 IU | Vitamin C: 2.9 mg | Calcium: 95 mg | Iron: 1.7 mg | Net Carbs: 13 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.